• 16 oz. Verdelli Curly Leaf Spinach, rinsed
• 2 Tbsp. (plus 1 tsp.) extra virgin olive oil, divided
• 3 cloves garlic, sliced
• ¼ tsp. sea salt

Directions:

1. Rinse spinach and dry thoroughly. Cut off the thick stems of the spinach and discard (optional).
2. Heat 2 Tbsp olive oil in a large skillet on medium high heat. Add the garlic and sauté for about 1 minute, until the garlic is just beginning to brown.
3. Add the spinach to the pan, packing it down a bit if you need to with your hand. Use a couple spatulas to lift the spinach and turn it over in the pan so that you coat more of it with the olive oil and garlic. Do this a couple of times. Cover the pan and cook for 1 minute.
4. Uncover and turn the spinach over again. Cover the pan and cook for an additional minute.
5. Remove from heat and drain any excessive moisture from the pan.
6. Add 1 tsp. olive oil and sprinkle with salt.
7. Serve immediately.

Makes 4 servings.

Nutrition information: CALORIES 100; FAT 8g; PROTEIN 3g; CARBOHYDRATE 5g; FIBER 3g; CHOLESTEROL 0mg; SODIUM 230mg; CALCIUM 10% DV; VITAMIN A 150% DV; VITAMIN C 50% DV; IRON 20% DV